The Best Chocolate Cake Ever – Mini Texas Sheet Cakes

Posted on Jun 22, 2017

The Best Chocolate Cake Ever – Mini Texas Sheet Cakes

I rarely make claims that a recipe is “the best ever.” Many recipes can benefit from a little tweaking. Add an additional one-half cup of dark chocolate chips to make the ultimate chocolate chip cookies. Marinara sauce simmered with fresh basil is leaps and bounds superior to one with dried basil. There is always room for improvement in a recipe. Mini Texas Sheet Cakes are the exception to this rule.

Everything is bigger in Texas and so is this larger than life cake. It is without a doubt The Best Chocolate Sheet Cake Ever. Not only is it ultra-moist but it has just the right amount of chocolatiness from the thin layer of cake and the fudgy frosting.

Making a large 18 inch by 12 inch frosted cake goes from batter to finished cake in just about 30 minutes. The easy to prepare dessert is ideal for feeding a crowd. It can be cut in large pieces and serve 24 people. Or cut it into 1 ½ inch by 1 ½ inch squares to yield a whopping 8 dozen mini cake bites. Add a squiggle of frosting and some sprinkles to each piece to transform the plain looking chocolate cake into the main attraction of the dessert table.

I have made this handed down recipe so many times that my hand-written copy from the mom of my childhood best friend is tattered and chocolate stained. Over the past 40 years, I have whipped up a Texas Sheet Cake well over 100. That is a testament to just how delicious the cake is.

If a no-fail, delicious, and oh so easy to prepare dessert is what you are after, this is the recipe to make. Be the star of any picnic, potluck or party when you bring a platter of Mini Texas Sheet Cakes.

Mini Texas Sheet Cakes
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 dozen
  • for the cake-
  • 1 cup of butter
  • ⅓ cup cocoa powder
  • 1 cup water
  • 2 cups sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • for frosting-
  • ½ cup butter
  • ¼ cup cocoa powde
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 ½ cups powdered sugar
  • Tube of white icing available at craft or grocery stores
  • Candy stars or sprinkles
  1. Preheat oven to 400 degrees. Grease an 18-inch x 12-inch rimmed baking sheet and set aside.
  2. In a small saucepan over medium heat add the butter, cocoa powder, and water. Stir to combine the ingredients. Cook the ingredients until it just comes to a boil. Remove from heat.
  3. In a large bowl, combine the sugar, flour, baking soda, and salt. Pour cocoa mixture over the flour mixture and mix thoroughly.
  4. Add the buttermilk, eggs, and vanilla extract and mix until combined.
  5. Pour batter into prepared pan and spread it evenly out. Bake for about 18 - 20 minutes or until the cake bounces bake when lightly touched. Remove cake from oven.
  6. While the cake is baking, prepare the frosting. In a small saucepan over medium heat, add the butter, cocoa, and milk. Bring the mixture to a boil and then remove from heat. Whisk in the vanilla extract and powdered sugar until smooth.
  7. When the cake comes out of the oven, immediately pour the frosting over the top and spread it out evenly. Let cool and refrigerate about 1 hour.
  8. Remove the cake from the refrigerator and cut into 1 and ½ inch squares. Top with a squiggle of frosting and decorate with candy stars or sprinkles.
Recipe by Amy Casey ~ 2017

© 2017 amycaseycooks


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